2The MUFFIN MethodLightly mixing liquid ingredients into dry ingredients creates a product with a slightly COARSE yet TENDER texture.Quick breads made with the muffin method:PancakesMuffinsSome Coffee CakesFruit/Nut LoavesSpoon Bread
3POUR vs. DROP BattersPOUR:WafflesPancakesPopoversDROP:MuffinsA basic muffin recipe can be altered in many ways, with fruits or nuts added for variety!
4Why do we use the MUFFIN method? The challenge is to avoid OVERMIXING!These recipes contain very little fat (tenderizing)BEATING muffin recipes yields a chewy, heavy texture, with lots of tunnels inside and peaks on top
5The MUFFIN Method Measure all ingredients accurately. Sift the dry ingredients together in a mixing bowl.Using the back of a spoon, make a well in the center of the dry mixture.In a small bowl, beat all liquid ingredients until well-blended.Pour the liquid ALL AT ONCE into the dry ingredients.Fold in the dry ingredients until they are just moistened. Use as few strokes as possible.
6Then what?Gently spoon the batter in greased or papered muffin tins (or loaf pans).Fill no more than 2/3 of the way full!